Name: Chickpea, tomato and feta salad
Prep time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 x 300g cans chickpeas, drained, rinsed; 2 x 250g punnets cherry tomatoes or grape tomatoes, halved; 1 small red onion, halved, thinly sliced; 375.00 ml fresh flat-leaf parsley leaves; 100g low-fat feta, crumbled; 40.00 ml red wine vinegar; 18.20 gm olive oil; 5.00 gm caster sugar

Chickpea, tomato and feta salad

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Ingredients:

2 x 300g cans chickpeas, drained, rinsed
2 x 250g punnets cherry tomatoes or grape tomatoes, halved
1 small red onion, halved, thinly sliced
375.00 ml fresh flat-leaf parsley leaves
100g low-fat feta, crumbled
40.00 ml red wine vinegar
5.00 gm caster sugar

Instructions:

Prepare the vinaigrette by mixing vinegar, oil, and sugar in a screw-top jar. Add salt and pepper for seasoning, then close the lid tightly and shake vigorously to blend the ingredients together.
In a bowl, mix chickpeas, tomatoes, onion, and parsley. Drizzle with vinaigrette and gently toss to combine. Sprinkle with feta before serving.

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